| Metric | Ingredient | Imperial |
| 170 g | spaghetti noodles, cooked according to package directions | 6 oz |
| 2 | eggs | 2 |
| 75 ml | parmesan cheese, grated | 1/3 cup |
| 30 ml | butter, softened | 2 tbsp |
| 375 ml | cottage cheese | 1 1/2 cup |
| 15 ml | cooking oil | 1 tbsp |
| 500 g | leen ground beef | 1 lb |
| 125 ml | onion, chopped | 1/2 cup |
| 50 ml | green pepper, chopped | 1/4 cup |
| 250 ml | canned diced tomatoes | 1 cup |
| 1 | can tomato paste (4 oz / 115 g) | 1 |
| 5 ml | sugar | 1 tsp |
| 5 ml | salt | 1 tsp |
| 1 ml | garlic powder | 1/4 tsp |
| 250 ml | mozzarella cheese, grated | 1 cup |
- Ensuring that pasta is completely drained; add eggs, cheese and butter. Mix together.
- Pour into glass baking dish (8 in / 20.5 cm) and press down firmly.
- Spread cottage cheese over spaghetti crust.
- In a large skillet; saute ground beef, onion and green pepper.
- Add tomatoes, tomato paste, sugar, oregano, salt and garlic powder. Mix together.
- Pour mixture over cottage cheese.
- Bake in preheated 350 F (180 C) oven for 30 minutes.
- Sprinkle mozzarella cheese over top.
- Bake an additional 5 to 10 minutes or until cheese is melted.
Serves 4